Charred Tomato Sauce With Pomegrante Molasses Khashkesh Recipes

POMEGRANATE MOLASSES BARBECUE SAUCE

Steps:

• In a bowl, stir together the soy sauce, ketchup, pomegranate molasses, honey, sunflower seed oil, mustard, garlic, sea salt, black pepper, and paprika to make a smooth paste.

HALLOUMI WITH TOMATOES & POMEGRANATE MOLASSES

Steps:

• Pour the olive oil into a medium bowl, add the za'atar and stir to combine. Add the halloumi and toss in the mixture until well coated.
• Heat a large griddle pan. Place the halloumi in the pan and cook for 1-2 mins, then turn over and cook for a further 1-2 mins until golden brown on both sides. After turning the halloumi, add the cherry tomatoes and move them around the pan quickly so they cook all over.
• Transfer the halloumi and tomatoes to a plate, then drizzle over the pomegranate molasses and serve with the mint leaves and pomegranate seeds scattered over.

CHARRED TOMATO SAUCE WITH POMEGRANTE MOLASSES / KHASHKESH

Steps:

• 1. Preheat the grill to high.2. Place the tomato on the hot grate and grill, turning with tongs, until charred on all sides, 8 to 12 minutes. Transfer to a platter to cool.3. Scrape most of the burnt skin off the tomato, then combine with the garlic, Pomegranate Molasses, 1/4 teaspoon cayenne, and salt and black pepper in a food processor. Process to a coarse paste. Taste for seasoning, adding salt or cayenne as necessary the sauce should be highly seasoned.4. Serve, at room temperature, within 4 hours of making.Makes about 1 cup

TOMATO SAUCE

Steps:

• In large saucepan over low heat, combine tomatoes, olive oil, pepper, chili seasoning, salt, onion, oregano, garlic powder, parsley and sugar. Simmer 1 hour. Serve.